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By Root 320 0

flowers can do more than look pretty: edible flowers add a visual and flavorful pop to any dish. Cooks around the world use edible flowers for their medicinal properties as well as their taste and beauty. Scatter these garden gems over salads and soups, stir into beverages for a subtle flavor, or find other ways to get creative with them. Just be sure that the flowers you plan to use are organically grown and have never been treated with pesticides or fertilizers. (And never eat flowers from a florist; most are imported and have been sprayed with toxic pesticides.)

Here are some of my favorite flowers to try:

ALLIUM, which is a bright purple flower in the onion family, includes chive and garlic blossoms.

BORAGE, a cornflower-blue blossom with a cool, cucumber taste.

CALENDULA, also known as pot marigold. This bright yellow flower has a peppery, spicy bite. The color will suffuse a dish, which is why it’s often referred to as the poor man’s saffron.

CARNATIONS, perfect in salads. Cut petals away from white bitter flower base.

CHRYSANTHEMUM, a slightly bitter flower reminiscent of cauliflower. Remove the bitter flower base and scatter the blanched petals in soups, salads, or stir-fries. Or brew a pot of chrysanthemum tea.

NASTURTIUMS, the most common edible flower. The blossoms have a peppery yet sweet taste. Great in salads with their bright orange hue.

PANSY, a lovely flower for decorating a savory dish or a cake. Pansies have a very mild, sweet flavor, so use them mostly for visual appeal.

PURPLE VIOLET, which has a deeply perfumed flavor and is high in vitamin C. It is often candied and used to decorate cakes and other sweets. Fresh violets are wonderful in salads and beverages. Note that African violets are not edible.

ROSES, the sweet flavor of the aromatic rose is perfect in desserts.

SQUASH BLOSSOMS, the flower of pumpkin and zucchini plants, this delicious flower is available in late spring and early summer. Very popular battered and fried in Italy.

red quinoa salad

SERVES 6 TO 8

This colorful salad is packed with protein. Quinoa is an ancient grain cultivated by the Incas, who considered it sacred and called it the mother of all grains. It has a rich, nutty flavor and blends easily with a wide variety of other flavors. You can find both red and white quinoa in health food stores and well-stocked supermarkets. I like the red in this salad for its vibrant color. Make sure you wash the quinoa thoroughly to remove the bitter outer coating.

1

cup red quinoa

1

cup toasted pine nuts

1

cup dried cranberries, coarsely chopped

2

small English cucumbers, peeled, seeded, and cut into 1/4-inch pieces

4

ounces feta cheese, cut into 1/4-inch cubes

2/3

cup chopped fresh flat-leaf parsley

1/4

cup fresh lemon juice

1/3

cup olive oil

Salt to taste

1. Put the quinoa in a fine-mesh strainer and rinse for 1 minute. Transfer to a small pot and add 2 cups of water. Bring to a boil, lower the heat, and simmer, covered, for 15 minutes, or until the liquid is absorbed. Fluff with a fork. Transfer the quinoa to a large bowl and let cool.

2. When the quinoa is cool, add the pine nuts, cranberries, cucumbers, feta cheese, and parsley and toss to mix well.

3. Put the lemon juice and olive oil in a jar. Close the lid and shake until the oil and lemon juice have emulsified. Season with salt.

4. Pour the dressing over the quinoa and mix until well coated. Refrigerate for at least 1 hour.

green tip

Over the years I have saved many glass jars and their lids for storage, and I love using them to make salad dressings. Using the jars helps save on cleanup time and water usage. Instead of mixing the dressing in a small bowl each time I make a salad, I make a double recipe of the dressing in a jar and save it. Whatever oil I use in the dressing helps preserve it for 7 to 10 days. I might have four or five little jars of dressings in the refrigerator at any given time.

warm potato salad with lentils and capers

SERVES 6 TO 8

I am forever grateful to my grandmother,